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AImpep

Yeast For Bread Baking

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The bread recipe calls for 1 Tablespoon of yeast. It does not give any advice about how to use the yeast. Do I just throw the yeast in dry? Or do I proof it first.

Any answers

Thank you

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What type of bread and what type of yeast? Active dry, fast acting...?

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I always proof my yeast and that's because 1) I buy it in bulk and keep it after it "expires" and 2) I don't want to waste ingredients if the yeast is bad. To proof, just add the yeast to part of the water/milk that the recipe calls for.  For example, if the recipe calls for 1 cup of warm water, I add the yeast to just 1/4 cup of warm water (glass) and a smidge of sugar (to feed the yeast).  Stir with a wooden gluten-free spoon and wait five minutes or so.  The yeast should start to bubble up and if you let it sit a little longer, it will foam up.  Then add in the balance of the water/milk the recipe requires.  If bubbling doesn't occur, the yeast is old.  

 

Unless you're using a bread machine and are setting it up for an overnight baking, I wouldn't add the yeast right into the flour unless you know the  yeast is good (it lasts over a year in the frig in a sealed container) --  especially since gluten-free flours are more expensive.  

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Post the recipe and we'll have a better idea.  I know many older recipes put the yeast in with the dry ingredients, which works most of the time, but as the other posters noted, if you're not sure of your yeast's age it doesn't hurt to proof it and add it in with the wet ingredients.  Saves ending up with a squat dense loaf because the yeast was pooped out.

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